Animal and fruit shaped dinner rolls (pictorial)

11:43 AM


This is going to be a picture heavy post and absolute favourite of mine and your little ones. You gotta trust me on this.
Yes am talking of animal shaped dinner rolls today. If that's not enough how about stuffing them with yummy cheesy veggies to make it a meal in itself. 
What not yet ....
Then look at the above picture... 
The Hot dogs in all its true senses, Just out of the oevn with a sausage roll in his mouh and cheesey tongue.

or these super cute pumpkins that smell like cinnamon. 
How about this fluffy eared suffed Bunny? Doesn't that melt your heart?

Or these plain cotton soft pillowy dinner rolls to go with your soup or to munch on with your evening cuppa with a big dollop of butter?

Hope that's enough to convert you to try them at least once. Not only these are super cute to look at but super fun to make. Provided you have a some time to knead, shape and proof them, the rest is taken care by the oven.
The best part is they are so very versatile. you can stuff them with anything, make them sweet or savory, shape them whatever way you want and still they will look pretty and taste awesome.
Think of the surprised giggling face of your kid. That awe in their eyes while you present these as an after school treat...Or think of Christmas gift, Kids party menu...the possibilities are endless.

So here they are my super easy, most versatile Dinner rolls recipe.

Shaped dinner rolls and buns
Stuffed bun, caterpillar Nutella roll and stuffed bunny roll


Ingredients:
Flour (Maida): 31/2 cups
Instant Yeast: 21/4 tsp
Milk: 1 cup (more or less)
Warm water: 1/4 cup (more or less)
Sugar: 1/2 tsp
Salt: 1/2 tsp
Butter: 4 tbsp (room temparature)
Egg: 1 large

Stuffing recipe Below
For topping and other stuffings
Sesame seeds
Nutella or any chocolate spread
Tutti frutti

If you want to make a sweet dough add 3 tbsp Powder sugar to this recipe.

Method:
Mix the flour and salt in a big bowl. Keep aside.
Take the warm water and dissolve the sugar in it. Sprinkle the yeast over it and let it stand for 5 minutes.
In the mean time clean your kitchen surface.
Make a well in the center of the flour. Lightly beat the egg and pour in along with the water. ring everything together by mixing little bit of milk each time. Once the dough comes together gather it to make a ball.

Place it on your counter and start kneading. Add little bit of room temperature butter every time you feel the dough is sticking to the counter. Try to stretch the dough by pulling them on both sides and then bring them together. Use the heel of your palm to knead the dough. Concentrate in beating it several times on the kitchen counter. The more you knead the more the gluten will get activated and result in a super soft pillowy bread. 

Continue doing this for 6-7 minutes or untill once pressed lightly the dough springs back.
Alternatively if you have a stand mixer use that to knead it with the paddle attachment. But using the elbow grease will ensure a superb exercise for your upper arms.

Once you get a silky smooth, light yet firm dough place it in a greased bowl. Make sure there is enough space in the bowl for the rise of the dough. Cover with a cling film and place it near some warm drought free area for the fast rise for somewhat 1 to 1.5 hours or till the dough doubles in size.

In the mean time prepare 2-3 cookie sheets or flat oven proof pans with butter paper or greased paper. You can alternatively use greased pieces of foil.

Stuffing for the Buns:
you can use everything from minced chicken or any other meat to varieties of veggies. Here I have used a vegetarian stuffing.
Take 1 cup of chopped veggies like cauliflower, beans, carrots, peas, capsicum and potatoes. 
Onion: 1 roughly chopped
Garlic: paste: 1/3 tsp
pepper powder: 1/3 tsp
Italian seasoning or Oregano: 1/3 tsp
Cheese: 4 tbsp
Salt
Oil: 1 tsp

Method:
heat the oil and saute the onion and garlic for a minute. Add the chopped veggies with a pinch of salt and pepper powder. let the veggies cook in its own juice and get soft. Once they are done add the seasoning or oregano and switch off the flame.
Mix in the grated cheese and let it cool down completely before adding to the buns.

at the end of the first rise take the dough from the bowl. Lightly knock out the air and roll into a log. Cut small disks from it depending on the size of your dinner rolls you want. I got some 13 pieces as I did several shapes and sizes.

Shaping the Buns:
For the doggy bun:

Take one disk and stretch and tuck the edges underneath the dough to make the top smooth. Roll it on the surface with you palm covering it completely to make it tight.
Flatten slightly. Use a flat knife or if you have a bench scraper like the one in the picture use that. Make two slits along the sides as shouwn and place two peppercorn or clove for eyes. Place on the baking sheet.

For the Pumpkins:

I used a sweeter dough as mentioned in the ingredients section for this.
Take one disk and stretch and tuck the edges underneath the dough to make the top smooth. Roll it on the surface with you palm covering it completely to make it tight.
Flatten slightly and then make 8 slits along the edges as shown in the picture. Take a small piece of cinnamon and poke in the center.
If wish you can stuff it with tutti frutti.

For the Rabbits:

Take one disk and stretch and tuck the edges underneath the dough to make the top smooth. 
Using a rolling pin roll it slightly. Put 2 heaped spoonfull of stuffing in the center. Bring the edges together to close it. make sure there is no air trapped inside.
Roll it on the surface with you palm covering it completely to make it tight.
Press the bun between your palms slightly. Take a knife and just slash at the place of the ears. Place two peppercorns for eyes and transfer to the baking sheet.

For the Caterpillar:
Take a little bigger size dough and roll it out in a squarish shape.
Place it directly on the prepared baking sheet.
Place some Nutella along one edge of the sheet. Roll from that edge to cover the Nutella. Tuck the edges in. The unrolled sections needs to be cut in thin strips now. Use a sharp knife or bench scraper to do that. Cover the entire rolled section with this strips. 

For the normal dinner rolls:

Take one disk and stretch and tuck the edges underneath the dough to make the top smooth. Roll it on the surface with you palm covering it completely to make it tight.
Make smaller sizes and trasfer to baking sheet.

For round stuffed buns:


Take one disk and stretch and tuck the edges underneath the dough to make the top smooth. 
Using a rolling pin roll it slightly. Put 2 heaped spoonfull of stuffing in the center. Bring the edges together to close it. make sure there is no air trapped inside.
Roll it on the surface with you palm covering it completely to make it tight.
After brushing with eggwash sprinkle sesame seeds on top.

Make sure to place each bun at least 1-11/2" apart for them to grow in size.
Now cover the cookie sheets with something big and let it rise again for another hour.

Brush with eggwash or milk mixed with little sugar for the gloss (I did eggwash).
ake in a pre heated oven (180C) for 20 to 25 minutes or the tops are golden.
Take out and brush the top with melted butter for to make them chewy.

These buns tastes best when served just out of the oven with a dollop of butter.
You can store them in air tight container for upto 2 days in fridge. Or freeze them for a month.
To serve from fridge warm them in microwave for 30 second with a separte small micro safe bowlfull of water. The water will prevent the buns from drying out and you will have super soft buns everytime.

Make them for your loved ones. You can always thank me later.

Events:
Sending these breads to Bakefest#37 at Cooksjoy.
To Party time at Chef Mireille's East west realm
To Nayna's Lets cook savory snacks for Christmas

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6 comments

  1. Such cute little things, am sure brings happiness to kids and adults alike. Will try this recipe but without the egg wash and let you know.

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  2. Looks so cute,perfectly baked and yummy

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  3. These look adorable...pure love and feeling of festivity...would be delighted to have them for Bake Fest...please try linking it now or mailing it to me at anamika.arun@gmail.com Thanks

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  4. These are so amazing I love all the shapes.

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  5. Wow so much efforts and all the shapes have been so nicely done!

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  6. Hi can u please tell how much instant yeast is required for this recipe! And how to convert active dry yeast to instant yeast. Right now I have gallopian instant yeast. Please let me know. Thank u

    ReplyDelete

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